Imagine cutting into a perfectly cooked beef tenderloin with a crispy, zesty horseradish crust that makes your taste buds dance with excitement. This isn't just another beef recipe - this is a culinary masterpiece that transforms an ordinary dinner into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Beef Tenderloin with Horseradish Crust is about to become your new go-to showstopper.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin
- 2 tablespoons prepared horseradish
- 1 cup breadcrumbs
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the beef tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels to remove any excess moisture.
- Season the entire surface of the tenderloin generously with salt and freshly ground black pepper, ensuring even coverage.
- In a small mixing bowl, combine the prepared horseradish and Dijon mustard, creating a smooth, well-blended mixture.
- Spread the horseradish-mustard mixture evenly over the entire surface of the beef tenderloin, creating a thin, consistent coating.
- In another bowl, mix the breadcrumbs with a pinch of salt and pepper to enhance their flavor.
- Roll the horseradish-coated tenderloin in the seasoned breadcrumbs, pressing gently to ensure the crumbs adhere completely to the meat.
- Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers and is almost smoking.
- Carefully place the crusted tenderloin in the hot skillet and sear for 2-3 minutes on each side to create a golden-brown crust.
- Transfer the skillet with the tenderloin directly into the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Remove the tenderloin from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Using a sharp knife, slice the tenderloin against the grain into 1/2-inch thick slices and serve immediately.
Tips
- Temperature is Key: Always let your beef tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the meat, which helps achieve that gorgeous golden-brown crust.
- Invest in a Meat Thermometer: For perfect doneness, use an instant-read thermometer to check internal temperature.
- Don't Rush the Resting: Letting the meat rest after cooking is crucial - it allows juices to redistribute, ensuring a moist and tender result.
- Breadcrumb Technique: Press breadcrumbs firmly onto the horseradish-mustard coating to create a crisp, even crust.
- Choose Quality Ingredients: Use fresh, high-quality beef tenderloin and freshly ground black pepper for the best flavor.
Nutrition Facts
Calories: 316kcal
Carbohydrates: 11g
Protein: 20g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 55mg
